Baked tomatoes and corn
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 oz) tomatoes |
| 1 | tablespoon | Sugar |
| Pinch rosemary | ||
| Pinch black pepper | ||
| 16 | ounces | Frozen corn kernels |
| 1 | Green bell pepper, chopped | |
| 2 | Onions, chopped | |
| 2 | tablespoons | Chili colorado (or you can |
| Use any hot sauce - use | ||
| Less if you like) | ||
| 1 | tablespoon | Margarine |
| ½ | teaspoon | Salt |
| 2 | cups | Dry bread crumbs |
| 1 | cup | Grated cheese |
Directions
Contributed to the echo by: Leti Labell Baked Tomatoes and Corn Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes.
Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.
Serves 6.